Healthy Recipes from Columbia Union Members

The July/August 2016 Visitor Underscore article shared stories of members who struggled to become vegetarian. Here are some delicious recipes from Columbia Union Conference members that can help make the process a little easier (and we think delicious).

If using pad thai noodles, bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside. If using fine rice noodles, omit this step.

Heat oil in a large saucepan over medium heat. Stir in garlic, lemongrass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about ½ cup of the vegetable stock, and stir until the curry paste has dissolved, then pour in the remaining stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.

Stir in coconut milk, tofu, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer about 5 minutes. If using fine noodles, add them now and continue to simmer until noodles are soft, about 1-2 minutes.

To serve, if using pad thai noodles place some into each serving bowl and ladle soup on top of them. Otherwise ladle soup into bowls. Garnish each bowl with a sprinkle of sliced green onion.

In a food processor, blend ½ cup of the rolled oats on high until you have a coarse flour, then remove and place in a small bowl and set aside. Without cleaning the processor, process the nuts into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, and your oat flour and process again until the dough comes together. Lastly, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesn’t, try adding a bit more maple syrup or processing a bit longer.

With your fingers, crumble the dough evenly over the base of the tart pan. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Poke a few fork holes into the bottom to let steam escape.

Bake the crust, uncovered, for 10 to 13 minutes, until lightly golden. Remove from the oven and set aside to cool on a rack for 15 to 20 minutes.

Put white sauce/veggies into casserole dish and cover with pastry dough. Prick with fork or knife.

Directions

Sauté 1 small onion

Chop1 can Worthington scallops-rinsed and a handful of parsley

Bake at 375 degrees for 30 mins and then 350 degrees for 15 mins.

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Oat Dodgers shared by Leah Scott
(Makes eight dodgers)

A great on-the-go option, these oat balls are a slightly sweet and crunchy treat. Grab an individual container of yogurt or applesauce and you have a balanced breakfast to take with you. MAKES 8 DODGERS